Instead of looking for kaffir lime leaves when cooking Southeast Asian or Indian recipes, try just asking for lime leaves.

That’s how the ingredient is now classified at PCC Natural Markets, just days after staffers saw an article on racist connotations behind the original name. “The k-word is akin to the n-word in South Africa and some other African countries,” reporter Mia Stainsby wrote in The Vancouver Sun, noting a social media campaign to use the less common term “makrut lime” instead.

PCC now refers to them simply as “lime leaves,” a term approved by the Oxford Companion to Food, said PCC food writer Jill Lightner, who saw the original article and worked on the changes.

About us

Bethany Jean Clement is The Seattle Times food writer. Her writing has also appeared in Best Food Writing, Food & Wine, Gourmet.com, Beard House, Town & Country, Edible Seattle, The Stranger and more. Follow her on Twitter: @BJeanClement.